Open Innovation Submission Portal
Water Soluble Crystalline Sugar replacers
Request Number 171512 | Author Mondelēz International
Description
Mondelēz is looking for water-soluble crystalline materials to replace sugar in chocolate & crème applications.
Background
Mondelēz has learnt that replacing crystalline sugar in fat-continuous products (such as chocolate and fat-based fillings & crèmes) with other water-soluble crystalline materials enables us to replicate the familiar mouthfeel and texture associated with full sugar products. Hence, we are calling for submissions on water-soluble crystalline materials that meet our criteria below.
Key Success Criteria
- Food safe
- Non-laxating, with good digestive tolerance – at least 20 g/day
- Less glycemic than sugar
- Does not count as sugar (mono & disaccharides) or sugar alcohols
- Does not increase levels of sodium, potassium, calcium, etc.
- Water solubility: comparable to sugar crystals
NICE TO HAVE
- Lower calorie than sugar (<2.5 kcal/g)
- Consumer recognised ingredient declaration
- Regulatory approved or path identified
- Affordable - long term cost comparable to sugar
What We Aren't Interested In
Allulose, tagatose or other mono & disaccharides; salt, calcium & potassium chloride; fructo-oligosaccharides of inulin type; raffinose; human milk oligosaccharides (unless affordable)
Preferred Collaboration types
At this stage, we're open from small scale to "ready to commercialize" novel ingredients and/or various types of mutually beneficial partnerships.
Mondelēz International Open Innovation Submission Portal
Submit your ideas and innovations to the Mondelēz International Open Innovation Submission Portal. After reviewing information above regarding Mondelēz International's current innovation needs, simply click "submit your idea" and complete as many of the fields as possible. When complete, click the "submit" button and we will get back to you.